Muscat Halwa, is a very popular Halwa variety. This Muscat Halwa originated from Srilanka. But it is very popular in Southern Tamilnadu. Many of us actually get confused with the popular Tirunelveli Halwa. But actually this Muscat halwa is made out of coconut milk, maida milk and sugar. The maida is kneaded to a dough and water added again knead well to extract the milk. The milk is then kept overnight so that thickness of milk gets sedimented in the bottom leaving thin milk at the top. That maida milk mixed with coconut milk along with sugar and churned well to make delicious halwa. Instead of maida milk, I have used broken wheat milk to make it little healthier. In the conventional Tirunelveli halwa, we use wheat milk with ghee and sugar but there instead of ghee we are using coconut milk extract from fresh coconut. The oil in the coconut milk will ooze out when the halwa is done. A little extra patience and also hand strength need to make this delicious halwa.

Muscat Halwa Recipe | Muscoth Halwa Recipe

Preparation and Yield:

Preparation time

5 mins

Cooking Time

50 mins

Yield

500gms

Recipe Category

Sweets

Recipe Cuisine

South Indian

Muscat Halwa Recipe | Muscoth Halwa Recipe

Ingredients:

Broken Wheat

1 Cup*

Coconut

1 Big

Sugar

2.5 Cups

Cashews

few

Ghee

1 teaspoon

* 1 Cup = 250ml

Muscat Halwa Recipe | Muscoth Halwa Recipe

Method:

Soak the broken wheat in water for atleast 12 hours. We can soak in the night and leave it till morning.

Grate the coconut from the fresh coconut and add the grated coconut to a mixer jar and add 1 cup of water and grind it nicely and extract the coconut milk. Repeat the step again to get another cup of coconut milk. Set the extracted coconut milk aside

Take a tray and grease it with ghee or oil and set it aside. This is optional, only if you want to make pieces of halwa. If you want to serve halwa in a bowl, then you can skip this step.

Drain the water after 12 hours and grind it in a mixer by adding 1 cup of water

Squeeze and Strain the milk through the Sieve

Again add 1 cup of water and grind the wheat husk in mixer and get the remaining milk from the wheat

Strain the milk in a Sieve to extract all milk. The thick milk will settle in the bottom.

The halwa mixture will become thick and start rolling like a ball without sticking to the sides of the pan. When the coconut oil starts to ooze out of the mixture, switch off the flame. Garnish with roasted cashews and mix well

Pour the halwa in the greased tin, allow it to cool completely and then cut into cubes.